Jamaican Jerk Chicken Skewers
  • 4 boneless breast halves (1.5 lbs)
  • 4 tsp. liquid chili seasoning
  • 2 Tbsp. Olive Oil
  • 1/4 c soy sauce
  • 2 Tbsp dried jerk spice blend
  • salt to taste
  1. Soak skewers in water at least 10 minutes or up to 1 hour.
  2. Mix chili seasoning, olive oil, soy sauce and spice blend in a large Ziploc bag.
  3. Cut chicken into 1/2" wide strips, approximately 4" long.
  4. Add to marinade in bag.
  5. Refrigerate 4 hours to overnight.
  6. Thread chicken onto skewers, dividing evenly.
  7. Lay skewers on rack in 10" x 15" pan and broil 3-4 inches from heat, turning once OR grill skewers on preheated gas BBQ grill.
  8. Add salt to taste
I make this recipe anytime I have a large party and it is always a big hit. I got the recipe from a tabloid magazine years ago, and it was originally credited as "Hot Stix" taken from the Sunset Recipe Annual 1997 Edition. I always marinade the chicken overnight and then grill the skewers on our outdoor grill. They only take a few minutes to cook through, turning once.